Description
These sushi are also called extruded or axis-zushi. The beauty of pressed sushi in that for their preparation it is possible to use any small pieces remaining after cutting fish. But their unusual appearance will bring variety to your standard menu of sushi-party. To do the axis-zushi is much easier than the rolls, so to cook them is not difficult even for a beginner.
Ingredients
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Figure
100 g
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Water
180 ml
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Salmon
100 g
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Soft cheese
70 g
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Caviar
50 g
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Vinegar
1 Tbsp
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Salt
0.5 tsp
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Sugar
1 tsp
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Nori
1 piece
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Dill
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Pepper Cayenne
1 tsp
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Sesame
2 Tbsp
Cooking
For sushi, take the rice "Japonica" from "Mistral".
Wash the rice until transparent. Fill with water and boil until tender about 15 minutes. For cooking I use a slow cooker, cook on the "Rice", "rice crispies" for 15 minutes.
Prepare a dressing of warmed vinegar, salt and sugar. Add to warm rice and gently cutting movements, stir with a wooden spatula. Give the rice to cool.
For pressed sushi will need a special juicer box axis-Bako, which can be purchased in specialized stores of products for sushi. Photo from the Internet.
I have no such drawer. I used a wooden box measuring 10 to 18 cm, Inside vystelim cling film, not to wash the box every time. The film is wetted with water and lay a sheet of nori on the size of the bottom drawer.
Put on the nori rice thickness of about 1 cm Next, you need figure to pin down a special cover. I pressed down the rice using wet hands and a pestle with a rectangular surface.
In the middle lay a strip of cheese "Philadelphia".
On the cheese put thin slices of salted salmon, I got the trout, sprinkle with red pepper Cayenne. The Japanese, of course, use fresh fish, but I'm not at risk.
Then again, there is a layer of rice in 1 see In the original, press down the lid. Press the rice with wet hands. Liberally sprinkle with sesame seeds.
Get the extruded bar with the cling film from the box.
Cut with a sharp knife, wetting it in the water, into equal pieces, measuring about 2.5 cm. I got 7 pieces.
Put the top half a teaspoon of red caviar. Decorate with sprigs of dill. Served with soy sauce, wasabi, pickled ginger. Bon appetit!
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